Thai Scallops with Vermicelli Noodles

Thai Scallops with Vermicelli Noodles


200g vermicelli noodles

1 teaspoon sesame oil

40g butter

1 birdseye chilli, finely chopped

2 cloves garlic, crushed

1 teaspoon caster sugar

2 tablespoons kecap manis

1 teaspoon grated fresh ginger

1 tablespoon chopped fresh lemon grass

1 tablespoon fish sauce

500g scallops

1 teaspoon chopped fresh coriander to garnish

Step by step

  • In a large bowl, add the vermicelli and cover with boiling water. Leave to soak until soft, then drain. Set aside.
  • In a large microwave safe glass bowl, combine the oil, butter, chilli and garlic. Cook on HIGH (100%) for 2 minutes.
  • Add the sugar, kecap manis, ginger, lemon grass, fish sauce and scallops. Stir well. Cook for 10-12 minutes on MEDIUM (50%). Stirring twice during cooking.
  • Place the vermicelli on a serving plate and pile the scallops on top. Sprinkle with the coriander.

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